Australian Black Tea

Kangaroos hopping and Didgeridoos playing, yonder, a world away from India or China, tea bushes spread out.   Australia grows small quantities of tea.  

It was in 1886 that four Cutten brothers planted seeds and plants (including tea) that had grown in other parts of British Empire in Bingal Bay.  In 1958 Dr. Maruff planted the first row of tea in the Nerada Valley from the seedlings that he had found at Bingal Bay.  Today Nerada is the largest tea grower in Australia.  It is located in north Queensland.    

Nerada uses machines to harvest and process its tea.  This Nerada black tea contains broken pieces of leaves, and is, from leaf to cup, typical English-Breakfast-styled.   

G'day mate!  Have some billy tea!  Billy is a tin or pot used on a camp stove.

Australian Nerada

Type:  Black Tea     Producing Country: Australia    Preparation:  95°C 2 Min

Dry Leaf:  The dark and broken pieces have notes of raisins and wicker.
Wet Leaf:  The wet leaves have the familiar Assam or Kenya tea aromas of wet straw, wicker and coco. They are also slightly malty.
Liquor:      The tea color is bright coppery.  It is a robust tea with some bitterness and astringency.  The subtle maltiness is stronger in the nose than in the mouth.   Not surprisingly, it takes milk well.

Tee Score: 3 out of 5

Georgian Black Tea

This Georgia is neither a girl's name nor a US state.  Following the collapse of the Soviet Union, Georgia became independent in 1991.  Geographically, Georgia is situated between Europe and Asia.  It is a mountainous country bordering Black Sea.

Tea growing took place in Georgia around 1830, likely from tea seeds smuggled out of China by a Georgian prince.  By the early 20th century, Georgia was producing award-winning teas and became the key supplier for the former Soviet Union.  Due to political or economical factors, many tea plantations and facilities were abandoned by the 1990's. Consequently, Georgian tea quality suffered and production volume decreased.   Recently, the Georgian government tried to revitalize tea plantations, especially in the subtropical West Georgia.

This Georgian black tea has no bitterness but is lacking in character.  Its dry leaves may smell like Assam's first cousin but its brew tastes like Keemum's second cousin once removed.  Its blandness makes it a good tea for blending and flavoring.

Georgia

Type:  Black Tea    Producing Country: Georgia     Preparation:  95°C 4 Minutes

Dry Leaf:  The regular dark leaves are dried-fruity and spicy(cinnamon).
Wet Leaf:  The wet leaves have notes of wet straw or wicker.
Liquor:      The copper tea has very little astringency.   It is slightly fruity.   Surprisingly, it is good with a little bit of milk.

Tee Score: 3 out of 5

Mauritius Vanilla Tea

"From one citizen you gather the idea that Mauritius was made first, and then heaven; and that heaven was copied after Mauritius."  - Mark Twain, "Following the equator" 1897.

Mauritius lies in the Indian Ocean, east of Madagascar and about 2400 km off the south eastern coast of Africa.  The island was once the home of the Dodo bird.  The country Mauritius gained its independence from Great Britain in 1968.  It is a nation with a fusion of French, Creole, Indian and Chinese cultures.  

Tea has been grown in Mauritius since 18th century.  Today there are several tea plantations and factories there.  Bois Cheri is the oldest and largest tea estate.   This black tea from Bois Cheri is flavored with vanilla, which may be produced locally or in Madagascar.  Some speculated that flavoring was combined with Mauritian tea to add a dimension to a tropic-grown tea that tends to be less complex than an alpine-grown one.  
The vanilla in the tea is very soft and does not leave an artificial aftertaste.  This tea is traditionally prepared with milk and sugar or honey.  

Mauritius Vanilla Tea

Type:  Black Tea    Producing Country: Mauritius     Preparation:  95°C 3 Minutes

Dry Leaf:  The dark brown broken pieces have nice vanilla and dried fruit scents.
Wet Leaf:  The wet leaves are faintly vanilla and like an Assam-type black tea.
Liquor:      The mahogany tea is full-bodied but quite smooth.  It has soft vanilla and dark chocolate aromas. Its astringency and maltiness are subtle.  The vanilla does not overpower the black tea, which is comparable to a Kenya tea.   The tea is nice with or without milk.  

Tee Score: 4 out of 5